Le selezioni P&V Terre ducali Fiocco

Fiocco Le Selezioni P&V comes from the same thigh of selected Italian pigs used to produce culatello and culatta. Salting is done by hand using only salt and pepper.

Hand tying, which gives the ham its oval appearance, is followed by curing for eight months in natural cellars where the right humidity contributes to its aroma.

Fiocco di prosciutto is excellent eaten on its own, au naturel with two slices of bread or accompanied by crusty bread and butter.